February 8, 2018 | Louisiana Kitchen & Culture

February 8, 2018

Happy Mardi Gras! I love this time of year, and hope the rain holds off for the parades over the next 6 days. I live in a part of New Orleans that gets boxed in by parades, either coming or going, so I have to plan my grocery store runs carefully. But the bonus is, there's Mardi Gras all around me. We're just a few blocks off the St. Charles Avenue parade route, so it even SOUNDS like Mardi Gras when I step out the door.

If you're not fortunate enough to live in a city that celebrates Mardi Gras, but are in or near Atlanta, Dallas, Houston, or Washington, DC, keep an eye out for purple, green and gold food trucks on Fat Tuesday. Our Lt. Governor's office is sending them in, and they'll be passing out King Cake -- and there will be an opportunity to enter to win a trip to Louisiana. Check your local media for details.

Help us celebrate our 6-year anniversary! If you're not already a subscriber, a 3-issue trial subscription is just $10; we know you'll love it. If you are already a subscriber, spread the love; give a subscription to a few friends you like to share recipes and cook with. Pick a recipe a month then prepare, and compare notes.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Please remember that food banks struggle this time of year; pick up a few extra items of non-perishable food items and make a donation to your local food bank.

Best regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

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	Chicken and Sausage Jambalaya That is a 7-quart Dutch oven full of goodness! The key to the rich color and deep flavor is in taking the time to thoroughly brown your meats. But that leave plenty of time to get the rest of your prep work done while the browning takes place -- bonus, it'll stay warm for a long time after it's done if you keep the lid on. It's perfect for a Mardi Gras potluck. Or a family reunion, as my family can attest! Click to forward this email and recipes.

	Gumbo If gumbo is on your mind, click through here for a feature story that ran in the May/June 2015 edition of Louisiana Kitchen & Culture, featuring chefs Leah Chase and John Folse, and a collection of seafood gumbo recipes from all along the Gulf Coast. One of them is sure to fit the bill. Click to forward email and recipes.

	Thai Beef Salad Don't let the title scare you off; aside from the beef and fresh vegetables, the only ingredient in the recipe that might not be in your pantry, and if it's not, it should be. This is from Christopher Kimball's excellent new cookbook, Milk Street, The New Home Cooking. I've been making my own version of this for years; I usually make extra dressing and serve the whole thing over cold cooked noodles. Yum. Click to forward email and recipes.

	Venison Burgundy We had a lot of fun recreating Julia Child's magnificent Boeuf Bourgouignon with venison. You'll find this delicious weekend recipe on page 11 of the current issue, available at newsstands and by subscription. Subscribe today, and get your copy next week. Click to forward email and recipes.